If you get tickets to the 2015 Chase Sapphire Preferred Private Dinners series this year, you won’t find out what’s on the menu until the day of the event – and that’s part of the fun. If you’re a serious food enthusiast, these innovative, multicourse meals cooked by chefs who won or were nominated for prestigious James Beard Foundation awards could be a tasty way to redeem your Ultimate Rewards points.
To be sure, this exclusive dinner series isn’t the only perk the Chase Sapphire Preferred® Card offers to foodies. Every first Friday through 2015, for instance, you can get three Ultimate Rewards points for every dollar you spend at restaurants, instead of the regular two points per dollar. The card also offers access to exclusive culinary events for cardholders throughout the year, which are typically listed on the events page.
If you’re looking for a one-of-a-kind private dinner to book in the next few months, here’s what you need to know:
Who? You need to have the Chase Sapphire Preferred® Card to get tickets to these events. You can book tickets for up to four people.
Where? You can choose from 11 restaurants across the United States, with locations in Chicago, San Francisco, Washington, D.C., Los Angeles and New York City.
How much? $175 to $400, or 17,500 to 40,000 Ultimate Rewards points per person. If you pay with rewards, you’ll get a relatively competitive value of 1 cent per point, the same amount you’d get if you were redeeming your rewards for cash back.
How do you make a reservation? To book tickets, call Chase Experiences at 866-266-2095 and give your account number. Make a reservation for one of the locations listed here. If you have allergies or dietary restrictions, provide a list of foods you can’t eat, and the chef will make a special dinner just for you.
While the menus won’t be released until shortly before the events, here’s more information about some of the featured chefs.
Chef Carrie Nahabedian, hosting a dinner at Brindille in Chicago
Carrie Nahabedian won the James Beard best chef award in the Great Lakes region in 2008. At her restaurant in Chicago, Brindille, she highlights Parisian meals. In Urban Vivant, Nahabedian explains why she uses local ingredients: “The benefits of cooking with local ingredients and sourcing local ingredients are many … it means you are getting the freshest product possible in season, you are supporting like-minded individuals who share the same philosophy, focus and vision as yourself.”
Chef Paul Kahan, hosting a dinner at Nico Osteria in Chicago
Paul Kahan, who won the James Beard Foundation Award for Outstanding Chef in 2013, will host a private dinner at his Chicago-based restaurant, Nico Osteria. “We have a butcher shop to control what kind of beef we serve in our restaurants that serve beef, which is a tricky thing to do. We can bring in great cows from different farms and distribute those throughout our restaurants. We bring in bread with locally milled organic flour. It’s just a way of maintaining a really high-quality standard,” Kahan said in an interview with Food GPS.
Chef Suzanne Goin, hosting dinners at A.O.C. and Lucques in Los Angeles
— Lucques Restaurant (@LucquesLA) January 5, 2015
Suzanne Goin, a seven-time James Beard Award for Outstanding Chef nominee, will host dinners at two of her Los Angeles restaurants, A.O.C. and Lucques.
In an interview with the James Beard Foundation, when talking about her recently released A.O.C. Cookbook, Goin recommended recipes for “The Sweet Pea Pancakes with Dungeness Crab and Red Onion Crème Fraîche, the Spring Vegetable Salad with Farro and Meyer Lemon, the Alaskan Halibut with Carrot Purée, and many more” to home chefs.
Chef Nancy Silverton, hosting a dinner at Osteria Mozza in Los Angeles
Skate wing with white Asparagus and artichoke puree and crispy sunchokes. Tonight only! pic.twitter.com/nn49wF7iog
— Osteria Mozza (@OsteriaMozza) March 29, 2015
Nancy Silverton, a Los Angeles-based chef, took home the James Beard Foundation award for Outstanding Chef in 2014. She’ll host a private dinner at her popular restaurant, Osteria Mozza.
“What I most enjoy is food that is not manipulated with all sorts of tricks, with some of the techniques people are using right now. I use a lot more traditional methods — a grill, a sauté pan, an oven,” Silverton told the L.A. Times in an interview.
Chef Michael Tusk, hosting dinners at Cotogna and Quince in San Francisco
— The Chronicle (@sfchronicle) June 10, 2015
In 2011, San Francisco-based chef Michael Tusk won the Best Chef Pacific award from the James Beard Foundation. His restaurants, Cotogna and Quince, will both host events in the Chase private dinner series.
When talking about Quince in an interview with Food and Wine magazine, Tusk noted the importance of fresh ingredients. “This restaurant’s all about seasonality,” Tusk said. “We go to four or five farmers’ market a week and we have a wide network of small farmers working for us.”
Chef Bryan Voltaggio, hosting a dinner at AGGIO, in Washington, D.C.
A two-time nominee for a James Beard Foundation award and Top Chef runner-up, Bryan Voltaggio will host a dinner at AGGIO, his Washington, D.C., restaurant.
Voltaggio, who recently released the cookbook Home, talks about his recipe for roasted pork shoulder with coffee barbecue rub and pumpkin sauerkraut to the Associated Press in an interview: “That’s the perfect meal for me because I can make something really delicious that takes hours to cook that’s going to be slowly braised, roasted and caramelized. … And all that depth of flavor and juicy meat is going to be on my table, but it didn’t take a lot of physical labor.”
Chef Fabio Trabocchi, hosting a dinner at Fiola Mare in Washington, D.C.
In 2012, Fabio Trabocchi’s restaurant in Washington, D.C., Fiola Mare, was nominated nationally for the James Beard Award for best new restaurant of the year.
In an interview with Nation’s Restaurant News, Trabocchi explains how the award-winning restaurant sources its fresh seafood: “From here [in the D.C. area] we’ll use jumbo lump crab and soft-shell crab, and in the Northeast there’s wild striped sea bass, Belon oysters, Nantucket Bay scallops and spot prawns. From the West Coast we’ll get Catalina Island sea urchins that are delicious.”
Save a table with your Chase Sapphire Preferred® Card
You can still book seats at these private dinners through November, but space is limited for each event. If you’re looking for a creative way to use your Ultimate Rewards points, or if you just want to enjoy a world-class meal, consider placing an early reservation.
Top image via iStock.